Mini Banana Pudding Cheesecakes (Printable Version)
Creamy individual cheesecakes with banana pudding flavor, topped with whipped cream and vanilla wafer crumbles.
# What You'll Need:
→ Base
01 - 12 vanilla wafer cookies
→ Filling
02 - 1 ripe banana, mashed
03 - 225g cream cheese, softened
04 - 50g granulated sugar
05 - 2ml vanilla extract
06 - 1 large egg
07 - 60ml sour cream
→ Garnish
08 - Whipped cream for topping
09 - Crushed vanilla wafers for garnish
10 - Fresh banana slices for garnish
# Steps to Follow:
01 - Preheat oven to 160°C and line a 12-cup muffin tin with paper liners.
02 - Place one vanilla wafer cookie at the bottom of each muffin liner.
03 - In a bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add mashed banana, vanilla extract, sour cream, and egg. Mix until fully combined.
05 - Evenly divide the mixture among the muffin cups, filling almost to the top.
06 - Bake for 18–22 minutes, or until centers are set.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Refrigerate for at least 2 hours before serving.
09 - Top each with whipped cream, crushed wafers, and a banana slice before serving.
# Additional Tips::
01 -
- Ready in under 30 minutes active time
- Perfect for parties and potlucks
- Made with simple ingredients you likely have on hand
- No water bath required unlike traditional cheesecakes
02 -
- These cheesecakes freeze beautifully for up to 3 months
- The natural enzymes in bananas actually enhance the flavor as they sit
- Each serving contains approximately 180 calories making them a reasonable indulgence
03 -
- Allow cream cheese to soften completely at room temperature for at least one hour to prevent lumps in your batter
- Use a cookie scoop for perfectly portioned cheesecake batter in each muffin cup
- For a beautiful presentation pipe the whipped cream using a star tip rather than simply dolloping it on top